Low Carb Protein Pancakes recipe

Low Carb Protein Pancakes Recipe

Low Carb Protein Pancakes

Recipe:
1/4 cup eggwhites (see below for flavored eggswhites)
1/2 scoop chocolate protein powder
3 tbsp. psyllium husks
1 tsp. cinnamon
1/2 tsp. cream of tartar
approx. 2-3 tbsp. water

Add in all ingredients except the water, mix together until smooth, add in water to desired thickness of batter. Melt a little butter on a frying pan, over a medium heat. Spoon in some batter, flip after 1-2 minutes, cook another 1-2 minutes. I was spooning in two spoonful's and easily made 6 pancakes.

Totals for the entire recipe using my protein powder was:
Calories 419
Fat 16.7
Protein 43.9
Carbs 38.8
Fiber 34.1

Great recipe for  losing weight and building toned muscle

Additionally, You can add Chocolate flavored eggwhites for a more intense flavor. I highly suggest you try it. 
 If Strawberry is to your liking, (my daughter's favorite) Then substitute the chocolate protein powder for Strawberry flavored protein powder and even better, Muscleegg has a new strawberry flavored eggwhites!!

Get your ingredients here
Psyllium Husk Powder
Chocolate Protein Powder
Strawberry Protein Powder
Chocolate Flavored Eggwhites
Strawberry Flavored Eggwhites

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Warm Chick Pea and Broccoli Salad

Serve this comforting salad as a main dish or as a side. The chick peas contribute a considerable amount of protein, manganese and folate to the dish.

1/2 pound (1 heaped cup) dried chick peas, soaked for 6 hours or overnight in 1 quart water

Salt, preferably kosher salt, to taste

1/2 pound broccoli crowns, broken into florets

1/2 small red onion, sliced (optional)

1/4 cup chopped fresh parsley, or a combination of parsley and dill

2 ounces shaved Parmesan

For the dressing:

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar

1 teaspoon Dijon mustard

1 small garlic clove, minced or put through a press

Salt, preferably kosher salt, and freshly ground pepper

6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons buttermilk or plain low-fat or nonfat yogurt

1. Place the chick peas and their soaking liquid in a large saucepan and add enough water to cover by 2 inches. Add the bay leaf and bring to a boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until the chick peas are tender, 30 minutes to an hour. Remove the bay leaf.

2. Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5 minutes, then drain and rinse. Dry on paper towels.

3. Make the dressing. Mix together the lemon juice, vinegar, mustard, garlic, salt, and pepper. Whisk in the olive oil (or the oil and buttermilk or yogurt). Set aside.

4. When the beans are tender, add the broccoli. Turn up the heat, cover and simmer or steam (depending on how much water is left in the pan) 5 minutes, until the broccoli is tender but still bright. Drain the beans and broccoli and toss with the dressing. Add the herbs and the Parmesan, toss again, and serve warm.

Yield: Serves 4 as a main dish, 6 as a side.

Advance preparation: You can cook the beans a few days ahead. Bring back to a simmer and proceed with the recipe.

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Ultimate Beef Chili

Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices.

Makes 12 servings, 1 cup each

ACTIVE TIME: 1 hour

TOTAL TIME: 3 1/4 hours

EASE OF PREPARATION: Moderate

1 pound beef round, trimmed and cut into 1/2-inch chunks
Salt & freshly ground pepper to taste
1 1/2 tablespoons canola oil, divided
3 onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons dried oregano
12 ounces dark or light beer
1 28-ounce can diced tomatoes
8 sun-dried tomatoes (not packed in oil), snipped into small pieces
2 bay leaves
3 19-ounce cans dark kidney beans, rinsed
1/4 cup chopped fresh cilantro
2 tablespoons lime juice

1. Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.
2. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
3. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.
4. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.

NUTRITION INFORMATION: Per serving: 235 calories; 4 g fat (1 g sat, 2 g mono); 17 mg cholesterol; 34 g carbohydrate; 19 g protein; 10 g fiber; 456 mg sodium; 582 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value), Fiber (38% dv), Vitamin A (35% dv), Iron (20% dv).

1 1/2 Carbohydrate Servings

TIP: For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

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